When Jean Duane discovered that she had an intolerance for the ingredient gluten, she was afraid to eat. Gluten is also known as rye, bran and barley. "Wasn't that bread -- the staff of life?" she asks in the preface to her new cookbook, "Bake Deliciously!"

Using her baking background, Duane created and modified recipes to suit her needs. The result is a book filled with easy-to-follow recipes for cakes, muffins, breads and pies.

It might be difficult to imagine gingerbread muffins, blondies or peanut butter cookies without soy, cholesterol, artificial sweeteners, refined sugar or egg yolks. However, it is possible.

Duane believes in substituting ingredients. A food substitution list in the beginning of the book will help readers who might want to modify their own recipes.

There are also helpful suggestions for people living with gluten and dairy intolerance. Avoiding cross-contamination is vital. Dust from gluten could even reach into vents and filters.

Duane includes plenty of other common-sense tips and cooking advice, much of which readers might not have considered.

She is thorough in her presentation. Through her personal experience, she has culled recipes and advice that will make living with food intolerance much easier.